Name: My Fave Birria Tacos Recipe
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; 1/2 cup crushed tomatoes; 1/2 cup organic beef stock (You can sub with water); 1 Tbsp apple cider vinegar; 2 bay leaves; 2 Tbsps Mexican oregano; 1 tsp dried thyme; 1/2 tsp cumin; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/2 tsp ground allspice; 3 lbs. organic chuck roast beef, chopped into medium-large chunks; 1 Tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 1/2 onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Pico de Gallo

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If you’ve been craving something that wraps up rich, smoky flavors in the warm, comforting embrace of a crispy tortilla, then you’re in for a real treat with My Fave Birria Tacos Recipe. This recipe takes tender, slow-braised chuck roast infused with a deep, complex chile paste and transforms it into melty, juicy tacos with a side of flavorful dipping sauce. Each bite is a joyful celebration of authentic Mexican spices, hearty beef, and melty cheese, making it the ultimate comfort food that’s perfect for sharing or indulging in all by yourself. Trust me, once you try My Fave Birria Tacos Recipe, it will quickly become your go-to taco craving fix.

Ingredients You’ll Need

A white bowl filled with dark dried chilies and long red dried chilies. There are three large dark chilies on top, surrounded by many smaller bright red dried chilies with stems. A woman's hand is touching the red chilies on the right side of the bowl. The bowl sits on a white marbled surface. The image shows a mix of rough and smooth textures within the chilies, with deep red and black colors dominating. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, crafted carefully to build a robust depth of flavor, tender texture, and that perfect balance of spice and savory goodness. Each component plays a star role in making the birria sauce irresistible and the tacos unforgettable.

Dried guajillo peppers: Provide a mild heat and fruity undertone that forms the backbone of the chile paste.
Dried ancho chiles: Add a smoky, slightly sweet flavor to deepen the sauce’s complexity.
Chipotle peppers in adobo: Bring smoky warmth and a hint of tang to the chili paste.
Onion, chopped: Builds savory base notes and natural sweetness when cooked down.
Garlic cloves: Essential aromatic, rounding out the flavor profile with a punch of pungency.
Crushed tomatoes: Adds a subtle acidity and thickness to the sauce.
Organic beef stock: Boosts the meatiness and depth of the braising liquid; can be replaced with water if needed.
Apple cider vinegar: Brightens and balances the rich sauce with a touch of acidity.
Bay leaves: Infuse subtle herbal notes that will elevate the braising broth.
Mexican oregano: Provides a bright aromatic herbiness unique from Mediterranean oregano.
Dried thyme: Offers an earthy, slightly minty undertone that complements the spices.
Cumin: For warmth and a classic smoky-citrus aroma that pairs beautifully with beef.
Ground cinnamon: Adds a subtle sweet spice that enhances the complexity.
Smoked paprika: Lends a smoky depth and beautiful reddish color to the sauce.
Ground allspice: Provides warm, clove-like notes to round out the spices.
Organic chuck roast beef: The star protein that is tenderized and enriched by the sauce.
Extra virgin olive oil: For searing and layering subtle fruitiness into the beef.
Sea salt: Brings all the flavors together and heightens the savory elements.
Black pepper: Adds gentle heat and sharpness to seasoning.
Garlic powder: Reinforces the garlic punch for deeper flavor in the meat.
Diced onion: Freshly sautéed for added texture and sweetness.
Water: Used to adjust the braising liquid for perfect tenderness and sauce consistency.
Organic corn tortillas: Soft, authentic wraps that crisp beautifully when dipped and fried.
Shredded Oaxaca cheese: Melts gorgeously inside each folded taco for gooey indulgence.
Chopped fresh cilantro: Adds a burst of fresh, vibrant herbaceous notes at the end.
Pico de Gallo: A fresh, tangy topping to cut through the richness and brighten every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make My Fave Birria Tacos Recipe

Step 1: Prepare the Chili Paste

Start by removing stems and seeds from dried guajillo and ancho chiles—this helps control bitterness and keeps the sauce silky smooth. Boil the beef stock, then soak these chiles until they soften, about 15-20 minutes. Once tender, blend them with chipotle peppers, onion, garlic, crushed tomatoes, vinegar, and spices until you have a thick, smoky, and rich paste that will become the heartbeat of these tacos.

Step 2: Sear the Beef

Preheat your oven to 350°F. Heat olive oil in a dutch oven and sear the seasoned chuck roast chunks until golden brown on all sides. This step locks in flavor and adds a beautiful caramelized crust that enhances the final taste. Don’t rush this; taking your time here means your meat will be flavorful and succulent.

Step 3: Build the Braise

After searing, sauté diced onions in the same pot to gather all those lovely browned bits and aromas. Stir in your homemade chili paste and let it mingle for a couple of minutes. Pour in beef stock and water, nestle the beef back into the pot, then reduce to low heat for a quick simmer before transferring the whole pot to your oven.

Step 4: Slow Braise to Tender Perfection

This is where the magic happens—slowly braising the beef in the oven for about 2 1/2 hours until the meat becomes incredibly tender and shreddable with ease. The aromatic spices and chiles unfold their flavor in full here, soaking deep into every piece of beef, which will make your My Fave Birria Tacos Recipe unforgettable.

Step 5: Shred and Sauce

Once the beef is done, shred it carefully, soaking up all the luscious juices and sauce that have developed. Reserve some of that tasty broth and combine it with fresh chopped cilantro for a dipping sauce that’s pure gold. This consomme not only enhances dipping but also gives your tacos that signature juicy, flavorful finish.

Step 6: Assemble the Tacos

Dip each corn tortilla into the consomme to soak up that irresistible flavor and pan-fry in a lightly oiled non-stick skillet until crisp and golden. Layer with shredded beef, diced onion, cilantro, and melting Oaxaca cheese. Fold and let the cheese melt and develop a slight char for taco perfection. Repeat until all your tacos are sizzling and ready to devour.

How to Serve My Fave Birria Tacos Recipe

A top view of a white pot filled with brown soup that has small pieces of herbs and vegetables floating in it, with a dark wooden ladle resting inside the pot, partially submerged and picking up some of the soup and shredded bits, placed on a smooth yellow surface; a dark bowl with dried red chili peppers is partially visible in the upper left corner, all shown against a white marbled texture background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh sprinkle of chopped cilantro and diced white onions adds brightness and crunch to these rich tacos, balancing the deep, umami flavors beautifully. Don’t forget a squeeze of lime or some Pico de Gallo on the side for a fresh pop of acidity that cuts through the richness perfectly.

Side Dishes

Serve with Mexican rice, refried beans, or a simple fresh salad to complement and round out your meal. The spicy, tangy Pico de Gallo on the side always elevates the experience, making each bite even more satisfying.

Creative Ways to Present

Try placing the tacos on a rustic wooden board with little bowls of consomme, Pico de Gallo, guacamole, and pickled jalapeños for a vibrant spread. For gatherings, serve as a taco bar buffet where guests can customize their own—everyone loves a hands-on, interactive meal!

Make Ahead and Storage

Storing Leftovers

Leftover birria meat and sauce store wonderfully in an airtight container in the refrigerator for up to 4 days, making them perfect for quick lunches or dinners the next few days.

Freezing

You can freeze the shredded birria in its sauce in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight before reheating gently to maintain the deep flavors and tender texture.

Reheating

Reheat leftovers on the stove over medium-low heat, adding a splash of water or broth to loosen the sauce as needed. This keeps the meat juicy and prevents it from drying out, bringing back that fresh-cooked magic of My Fave Birria Tacos Recipe.

FAQs

Can I make this recipe in a slow cooker?

Absolutely! After searing the meat and preparing the chili paste, transfer everything into a slow cooker and cook on low for 6-8 hours until the beef is tender and shreddable.

What if I can’t find certain chiles like guajillo or ancho?

While guajillo and ancho chiles are key for authentic flavor, you can substitute with dried New Mexico chiles or mild dried red chiles, but the taste will shift slightly. Try to source the originals for the best results.

Is this recipe very spicy?

The heat level is mild to medium, thanks to the smoky chiles and chipotles. If you want to turn up the spice, feel free to add more chipotles or a pinch of cayenne pepper.

Can I use another type of meat?

Chuck roast is ideal for its marbling and texture, but brisket or short ribs also work well. Just adjust cooking times accordingly to get that tender, pull-apart texture.

What type of cheese is Oaxaca cheese?

Oaxaca cheese is a semi-soft, stringy Mexican cheese similar to mozzarella. It melts beautifully inside tacos, giving a luscious, gooey texture that complements the rich beef perfectly.

Final Thoughts

I can’t wait for you to try My Fave Birria Tacos Recipe—once you experience that tender, flavorful beef wrapped in crispy, cheesy tortillas dipped in warm consomme, you’ll see why it’s a treasured classic. This recipe is a true labor of love that’s surprisingly approachable and ridiculously delicious. So gather your ingredients, embrace the slow-cook magic, and get ready to savor your new favorite taco obsession!

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